Entrée: Italy – Spaghetti con le Cime di Rapa (Spaghetti with Broccoli Rabe)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

14 oz (400 g) spaghetti
1 lb 1 oz (500 g) broccoli rabe (cime di rapa), trimmed and cleaned
5/16 oz (8.75 g) oil-packed flat anchovy fillets (estimated total for 3-4 fillets using manufacturer average)
3 garlic cloves, thinly sliced
4 tbsp (60 ml) extra-virgin olive oil
1 tsp (5 ml) red pepper flakes (adjust to taste)
Pecorino Romano or Parmigiano, grated, for serving (optional)
Salt to taste
Reserved pasta cooking water

Show original ingredient measurements

14 oz / 400 g spaghetti
1 lb 1 oz / 500 g broccoli rabe (cime di rapa), trimmed and cleaned
8.75 g oil-packed flat anchovy fillets (estimated total for 3-4 fillets using manufacturer average)
3 garlic cloves, thinly sliced
4 tbsp (60 ml) extra-virgin olive oil
1 tsp red pepper flakes (adjust to taste)
Pecorino Romano or Parmigiano, grated, for serving (optional)
Salt to taste
Reserved pasta cooking water

Instructions

1. Blanch the cime di rapa in boiling salted water for 3–5 minutes until tender; remove and set aside, reserving the blanching water.  
2. In a large skillet, warm the olive oil, add garlic, anchovies and red pepper flakes; cook until anchovies dissolve and garlic is fragrant.  
3. Add the blanched cime di rapa to the skillet, toss and lightly mash some leaves against the pan to integrate flavors; season with salt.  
4. Cook spaghetti in the reserved blanching water until al dente, drain and toss with the cime di rapa mixture, adding a splash of pasta water to bind. Serve with grated Pecorino if desired.